Search Results - "Atik, Didem Sozeri"

Volatile profile evolution and sensory evaluation of traditional skinbag Tulum cheeses manufactured in Karaman mountainous region of Turkey during ripening by Demirci, Sümeyye, Öztürk, Hale İnci, Atik, Didem Sözeri, Koçak, Celalettin, Demirci, Talha, Akın, Nihat

“…Skinbag Tulum cheeses produced by traditional methods in the Karaman region of Turkey were selected as research material. The volatile fraction was determined…”
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Improving Cleaning Efficiency through the Measurement of Food Fouling Adhesive Strength by Sözeri Atik, Didem, Palabiyik, Ibrahim, Tirpanci Sivri, Goksel, Uzun, Suzan, Koç, Yusuf, Çalışır, Kübra

“…This study aims to investigate the impacts of factors, including textural properties, surface roughness, and contact angle, on the cleaning performance of food…”
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Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts by Atik, Didem Sözeri, Demirci, Talha, Öztürk, Hale İnci, Demirci, Sümeyye, Sert, Durmuş, Akın, Nihat

“…Abstract Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing…”
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Bioactive Properties Of Commercial Reishi Mushroom Products In Powder Form by DEMİRCİ, Ahmet Şükrü, SÖZERİ ATİK, Didem, PALABIYIK, İbrahim, GÜLCÜ, Mehmet

“…Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an…”
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Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics by Demirci, Talha, Öztürk Negiş, Hale İnci, Oraç, Aysun, Konak Göktepe, Çiğdem, Sözeri Atik, Didem, Aktaş, Kübra, Demirci, Sümeyye, Sert, Durmuş, Akın, Nihat

“…The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus…”
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Melting of natural cheese: A review by Atik, Didem Sözeri, Huppertz, Thom

“…In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food…”
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Perspectives on the yogurt rheology by Sözeri Atik, Didem, Öztürk, Hale İnci, Akın, Nihat

“…The oral processing of yogurt is a dynamic process involving a series of deformation processes. Rheological knowledge is essential to understand the structure…”
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The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin by Sözeri Atik, Didem, Akın, Nihat, Akal, Havva Ceren, Koçak, Celalettin

“…Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats’ milk and ripened in goatskin, has characteristic taste,…”
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Utilization of the barberry extract in the confectionery products by Çoban, Begüm, Bilgin, Bilal, Yurt, Bayram, Kopuk, Berkay, Atik, Didem Sözeri, Palabiyik, Ibrahim

“…In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow…”
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Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts by Sözeri Atik, Didem, Öztürk, Hale İnci, Akın, Nihat, Özer, Barbaros

“…Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved traditional properties. In this context, the textural,…”
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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE by Demirci, Talha, Akin, Nihat, Sözeri Atik, Didem, Rabia Özkan, Edibe, Dertli, Enes, Akyol, İsmail

“…The study aims to identify the lactic acid bacteria diversity of Tulum cheese which is made from raw milk and ripened in the goatskin for 180 days. The samples…”
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Development of vegan kefir fortified with Spirulina platensis by Sözeri Atik, Didem, Gürbüz, Başak, Bölük, Esra, Palabıyık, İbrahim

“…The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the…”
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Development of a novel rheological method for determining melting properties of gelatin-based gummies by Atik, Didem Sözeri, Demirci, Mehmet, Toker, Ömer Said, Palabiyik, Ibrahim

“…In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products…”
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Investigating the effect of gum base components on chewing gum quality and aroma release mechanism: In-vitro kinetic modeling by Alaçam, Mümin, Çinsar, Merve, Gunes, Recep, Bölük, Esra, Atik, Didem Sözeri, Palabiyik, Ibrahim

“…[Display omitted] •Gum base composition was effective in the quality of sugar-free chewing gum.•Polyvinyl acetate increased the instrumental hardness of the…”
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Laktik Asit Bazlı Propolis İlavesinin Taze Çilek Suyunun Raf Ömrüne Etkisi by ALBAŞ, Merve Gözde, GÜRBÜZ, Başak, BÖLÜK, Esra, SÖZERİ ATİK, Didem, VELİOGLU, Murat, PALABIYIK, İbrahim

“…Çilek antosiyaninler, karotenoidler, vitaminler, flavonoidler, aroma uçucuları ve fenolik madde içeriği yüksek doğal bir antioksidan ve diğer biyoaktif…”
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Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts by Demirci, Talha, Sert, Durmuş, Aktaş, Kübra, Atik, Didem Sözeri, Öztürk Negiş, Hale İnci, Akın, Nihat

“…The yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties…”
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Optimization of temperature for effective cleaning with a novel cleaning rig: Influence of soil and surface types by Palabiyik, Ibrahim, Atik, Didem Sözeri, Sivri, Goksel Tirpanci, Uzun, Suzan, Kahyaoglu, Leyla Nesrin, Koc, Yusuf, Celebi, Ebru, Calisir, Kubra, Boluk, Esra

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Delivery of phenolics and caffeic acid phenethyl ester by propolis resin: Chewing gum system by Bölük, Esra, Atik, Didem Sözeri, Kolaylı, Sevgi, Demirci, Ahmet Şükrü, Palabiyik, Ibrahim

“…Chewing gums can act as a drug delivery system due to their long duration in the oral cavity. In this study, 26 sugary and sugar-free propolis added chewing…”
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Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei by Sözeri Atik, Didem, Çoşkun, Fatma

“…Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate…”
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Particle morphology and antimicrobial properties of electrosprayed propolis by Sözeri Atik, Didem, Bölük, Esra, Bildik, Fatih, Altay, Filiz, Torlak, Emrah, Kaplan, Abdülkerim Ahmet, Kopuk, Berkay, Palabıyık, İbrahim

“…In this study, propolis resin was electrosprayed (ES) without a carrier polymer in order to produce nanoparticles, and the parameters affecting the ES process…”
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